EP2026009A2 - Umluftofen zum Kochen von Nahrungsmitteln - Google Patents

Umluftofen zum Kochen von Nahrungsmitteln Download PDF

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Publication number
EP2026009A2
EP2026009A2 EP08162008A EP08162008A EP2026009A2 EP 2026009 A2 EP2026009 A2 EP 2026009A2 EP 08162008 A EP08162008 A EP 08162008A EP 08162008 A EP08162008 A EP 08162008A EP 2026009 A2 EP2026009 A2 EP 2026009A2
Authority
EP
European Patent Office
Prior art keywords
cooking
oven
temperature
enclosure
radiating element
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
EP08162008A
Other languages
English (en)
French (fr)
Other versions
EP2026009B1 (de
EP2026009A3 (de
Inventor
Pierre Lancelot
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Eurofours SA
EUROFOURS
Original Assignee
Eurofours SA
EUROFOURS
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Eurofours SA, EUROFOURS filed Critical Eurofours SA
Publication of EP2026009A2 publication Critical patent/EP2026009A2/de
Publication of EP2026009A3 publication Critical patent/EP2026009A3/de
Application granted granted Critical
Publication of EP2026009B1 publication Critical patent/EP2026009B1/de
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices
    • F24C7/082—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/32—Arrangements of ducts for hot gases, e.g. in or around baking ovens
    • F24C15/322—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation
    • F24C15/325—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation electrically-heated
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/32—Arrangements of ducts for hot gases, e.g. in or around baking ovens
    • F24C15/322—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation
    • F24C15/327—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation with air moisturising
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/06—Arrangement or mounting of electric heating elements

Definitions

  • the present invention relates to a ventilated oven for cooking food, including the type of bread dough, pastries, casseroles or the like.
  • the invention will in particular be implemented at the food ovens manufacturers and will mainly find application in the field of bakery.
  • the oven and bakery market is divided mainly into two types of ovens, a first type including a hearth oven and a second type called ventilated oven.
  • hearth furnaces these are mainly dedicated to cooking pastries and breads with a large volume of bread balls type. Some models of these hearth furnaces also offer the possibility of cooking bread dough based foods, such as pizzas.
  • the hearth furnaces are constituted by at least one enclosure inside which the food to be cooked is positioned, this enclosure being closed in front by a door.
  • hearth furnaces comprise several similar design enclosures superimposed one above the other.
  • the floor ovens consist of a pair of radiating elements, one of which is installed in the ceiling or vault inside the enclosure, and the second radiating element is installed in the lower part of the enclosure, under a refractory slab especially called sole.
  • the food is positioned on the refractory slab during cooking.
  • the radiating elements are in particular of the thermal resistance type.
  • the hearth furnace allows the independent regulation of each of the thermal resistances under the refractory slab and on the ceiling in order to adjust the temperatures according to the need of use.
  • a crisp product on the surface, au gratin or grilled requires a higher ceiling radiation than under the refractory slab.
  • a bread-type food for example from a weight of 500 grams, requires to bring more diffuse heat emanating from the refractory slab, or sole.
  • hearth furnaces have the advantage of allowing a wide variety of cooking and loading of products.
  • the inertia of the refractory slab has the advantage of ensuring good stability and homogeneity of the diffused temperature.
  • this type of oven has the disadvantage of having a large footprint.
  • the loading of the products inside the enclosure, to arrange them on the refractory slab requires the use of a shovel-type utensil for positioning on the slab making it difficult to handle certain types of foods that could possibly be cooked using this type of hearth oven.
  • the second type of known furnace, ventilated oven type is mainly dedicated to the rapid cooking of pastries, light dough, and rolls such as chopsticks and pistols.
  • the ventilated oven has a chamber arranged to receive perforated shelving plates or constituted by a grid that receives food.
  • the enclosure is closed in front by a door.
  • the oven is equipped with a circular resistor type radiator installed in the bottom of the enclosure. This circular resistance is coaxial with a blower member of the fan or turbine type which makes it possible to mix the enclosed air inside the enclosure.
  • the oven has control means that manages the ambient temperature and the brewing speed, especially in the case of cooking very light products such as pasta cabbage.
  • This type of oven has the advantage of having a small footprint, to provide a homogeneity of the ambient heat, necessary for cooking light pasta and to allow loading and unloading fast food products with nets , gratings or perforated plates.
  • the enclosure has a low inertia allowing a rapid rise in temperature.
  • This type of oven also has a programmable controller that allows the setting of cooking depending on the type of products.
  • it has the disadvantage of not receiving solid plates, and refractory, allowing the cooking of heavy products such as round breads that require a significant caloric load. Indeed, this type of food requires an inertia of the support element, this inertia ensuring good stability and homogeneity of the temperature.
  • the first cooking system consists of a radiating element arranged on the ceiling in the enclosure.
  • the second cooking system consists of a radiating element arranged under a refractory slab disposed at the base inside the enclosure.
  • the third firing system consists of a circular radiating element cooperating with a blowing member, these elements being arranged in the bottom of the enclosure.
  • the oven comprises means for selecting the cooking mode for independently or simultaneously choosing cooking systems. This oven includes control elements that measure the ambient temperature in the oven enclosure to then manage the temperature of the cooking systems.
  • This design method does not allow proper control of cooking food, especially when it is desired to cook the food by means of the simultaneous activation of several cooking systems.
  • the invention aims to implement an oven that has the characteristics of hearth furnaces and ventilated ovens to allow the cooking of a wider variety of foods using a single oven.
  • Such implementation has the major difficulty of maintaining a perfect control of cooking food especially when it is desired to cook the foods that require simultaneous use of the different cooking methods.
  • the invention provides an oven for cooking food, including the type of bread dough, pastries, casseroles or the like.
  • the oven comprises an enclosure capable of being closed by at least one access door through which food is introduced inside the enclosure or removed from it.
  • the oven includes three cooking systems.
  • the first cooking system consists of at least one radiating element, of the thermal resistance type, this radiating element being arranged on the ceiling in the enclosure.
  • the second firing system consists of at least one radiating element, of the thermal resistance type, this radiating element being arranged under a refractory slab disposed at the base inside the enclosure.
  • the third cooking system consists of at least one radiating element adapted to cooperate with a blowing member.
  • This radiating element is in particular a thermal resistance having a circular shape coaxial with a ventilation turbine. These elements are arranged in the bottom of the enclosure.
  • the oven also comprises means for selecting the cooking modes. These selection means are arranged to independently or simultaneously select the cooking systems.
  • Regulating means allow the adjustment and independent management of the heating temperature of each of the cooking systems, depending on the selection of the cooking mode performed.
  • the oven comprises means for measuring the heating temperature of the radiating elements of the cooking systems.
  • These measuring means are arranged in the chamber and provided with means of protection against disturbances, arranged between the various cooking systems that have been selected and thus avoid any influence during temperature measurements. said measured temperatures being then independently managed by the regulating means.
  • the oven according to the invention has the advantage of maintaining perfect control, during the temperature measurement, of each of the cooking systems available to said oven, especially when used in combination for cooking food requiring the use of such a combination, the temperature measurement of one of the cooking systems not being influenced by the other cooking systems also activated.
  • the oven 1 comprises an enclosure 3 in which the food is introduced in order to achieve their cooking.
  • These foods are particularly bread dough type, pastries, dishes au gratin. However, you can consider cooking any other type of food.
  • the insertion of food inside the enclosure is done through the front; it is closed by an access door 5 adapted to thermally isolate said enclosure during cooking.
  • the oven is equipped with three cooking systems 7,9 and 11.
  • the first cooking system 7 consists of a radiating element 13 which is arranged as a ceiling or a vault 15 inside the enclosure 3.
  • This radiating element 13 is of thermal resistance type.
  • the second firing system 9 consists of at least one radiating element 17 arranged in the lower part inside the enclosure 3.
  • This radiating element is placed under a refractory slab 21 at the base inside the pregnant.
  • This refractory slab 21 preferably has a thermal inertia to maintain a constant temperature on the slab during cooking. This slab receives food directly during cooking.
  • the radiating element 17 is of the thermal resistance type similar to that of the first cooking system.
  • the third firing system 11 consists of at least one radiating element 23 cooperating with a blowing member 25.
  • This radiating element 23 comprises in particular a thermal resistance of circular shape.
  • the blowing member is constituted of a turbine.
  • the circular thermal resistance is arranged coaxially with respect to the turbine.
  • the elements of the third cooking system are arranged in the bottom 27 of the enclosure 3. This third cooking system 11 has the function of heating the inside of the enclosure with a uniform distribution of the temperature inside that -this.
  • the oven 1 comprises means 29 for selecting a cooking mode. These selection means are preferably constituted by two selection buttons 31, 32 which make it possible to independently or simultaneously select the cooking systems 7, 9 and 11.
  • the first selection button 31 allows the operation of the first cooking system 7 and the second cooking system 9.
  • the selection button 31 comprises in particular four operating positions. According to the first position, the first cooking system 7 and the second cooking system 9 are both extinguished. In a second operating position, the first cooking system 7 operates alone, the second cooking system 9 remaining off. According to a third position of the selection button 31, the second cooking system operates alone, the first cooking system 7 remaining off. In a fourth position of the selector button, the two cooking systems 7, 9 operate simultaneously.
  • the start of the cooking systems 7, 9 makes it possible to operate the radiating elements 13, 17 of said cooking systems which rise in temperature until a setting temperature is reached.
  • the second selection button 32 has at least three operating positions. According to a first position, the latter makes it possible to keep the third cooking system 11 inoperative. In a second position of the selection button 32, the latter makes it possible to control the blower unit 25 of the third cooking system alone. 11. According to a third position of the selection button 32, it allows to simultaneously control the blowing member 25 and the radiating element 23 of the third cooking system 11.
  • selection means consisting of a single selection button or a selection keyboard which offers the various control or operating possibilities of the cooking systems 7, 9, 11 as defined above. by means of the two selection buttons 31,32.
  • the oven comprises regulating means 33 able to independently manage the heating temperature of each cooking system that has been selected.
  • control means 33 comprise control means which are arranged to compare the measurements of the temperatures emitted inside the enclosure by the selected cooking systems with respect to the selected reference temperatures, and to regulate independently the heating temperature. systems according to the measurements made and the comparison with reference temperature setting values.
  • the oven 1 comprises three temperature measuring systems, each measuring system being specific to a cooking system.
  • the measurement of the temperature of each of these cooking systems is preferably done by data acquisition, in particular by means of thermal probes which are arranged in the chamber 3 to measure the temperature in the vault or ceiling, the temperature under the slab in the chamber and the ambient temperature respectively corresponding to the temperatures of the first cooking system 7, the second cooking system 9 and the third cooking system 11.
  • These measurement systems make it possible to record individually the heating temperatures of the radiating elements 13, 17, 23 of each of the 7.9,11 cooking systems when these have been selected.
  • These measurement systems are arranged in the chamber 3 so as to prevent any disturbances between the selected cooking systems during the measurement of said temperatures.
  • the measurement of the temperature of one of the cooking systems is not affected and no disturbance during the survey due to the simultaneous operation of one of the other two cooking systems.
  • the measured temperatures thus correspond almost to the actual heating values of the cooking systems taken in isolation.
  • the oven comprises a first temperature sensor for measuring the temperature of the radiating element 13 of the first cooking system 7.
  • This first probe is arranged under the ceiling in one of the upper corners of the bottom 27 of the enclosure 3
  • this first measurement system also has a separator element whose function is to isolate the probe from the blowing member 25 of the third cooking system 11.
  • the positioning of the probe in the bottom of the the enclosure, in the horizontal plane of the blowing member, as well as the insulation of the probe by means of the separating element make it possible to avoid an erroneous temperature measurement due to the influence of said blowing member, when it is activated, the latter having the effect of lowering the temperature during the survey.
  • This design therefore advantageously makes it possible to neutralize the influence exerted by the blowing member when it is activated.
  • the oven comprises a second temperature sensor arranged to measure the temperature of the radiating element 17 of the second cooking system 9.
  • This second probe is arranged under the refractory slab 21 in the bottom 27 of the enclosure 3, this position under the refractory slab for isolating it with respect to the blowing member 25 during the stirring of the ambient hot air in the enclosure 3.
  • a third temperature probe makes it possible to measure the temperature of the radiating element 23 of the third cooking system 11.
  • This temperature probe is arranged in the bottom 27 of the enclosure 3 close to the radiating element 23.
  • the separator element consists of a perforated plate which is arranged below the first temperature probe, under the radiating element 13.
  • This perforated plate protects the probe from any influence exerted by the blowing device during the mixing of the ambient air.
  • the perforated plate extends at least over a length corresponding to the length of the temperature probe.
  • the oven 1 comprises a vaporization system 49 and a steam evacuation system 51.
  • the vaporization system 49 preferably consists of a spray nozzle 53 of water droplets. This nozzle 53 is arranged near the radiating element 23 of the third cooking system 11 so that the water droplets come into contact with the radiating element 23, in order to transform the latter into vapor which is distributed then in the ambient environment of the chamber 3 during the stirring by means of the blowing member.
  • the creation of steam is intended to moisten the dough during its cooking to prevent it from drying out.
  • the evacuation system consists of a flap mounted hatch, the hatch being arranged in the bottom 27 of the enclosure.
  • This trap is arranged below the first cooking system, preferably on the opposite side to the position of the temperature sensor of the first cooking system 7 and the temperature sensor of the third cooking system.
  • This hatch is preferably positioned at a height of 32 mm below the ceiling and offset by 6 mm relative to the side wall of the chamber located on the opposite side to the position of the temperature probes of the first cooking system and the third system. Cooking.
  • This position of the steam evacuation door advantageously smooths the fluctuations of the temperature inside the enclosure generated by the third cooking system, and thus avoids excessive temperature fluctuations when the element radiator 23 is activated to maintain the reference temperature set on the control means of the third cooking system 11, when it is selected.
  • the control means comprise a calculation system which retrieves the temperature measurements of each of the temperature probes.
  • This calculation system is of the data acquisition type which retrieves the values of the measured temperatures and then carries out a comparative analysis of these measured data as a function of the reference temperatures set for each of the cooking systems 7, 9 and 11.
  • This calculation system makes it possible to act independently on the heating elements as a function of the selected cooking systems, so as to independently control the temperature of each of said cooking systems when they are used simultaneously, as a function of the desired reference temperatures, the measurement of the temperature of each cooking system not being influenced by the temperature of the other cooking systems operating simultaneously due to the position of the probes in the enclosure of the oven 1.
  • the calculation system makes it possible to regulate the temperature of the heating elements as a function of the values of the selected temperatures, this regulation being done by modifying in particular the duration of supply of each of the heating elements and the blowing member.
  • the regulating means comprise at least two independent control panels 35,37.
  • the first control panel 35 makes it possible to manage the temperatures of the first and second cooking systems 7, 9.
  • the second control panel 37 makes it possible to manage the temperature of the third cooking system 11.
  • the second control panel 37 also manages the cooking time and the vaporization system.
  • the cooking time is then set on the second control panel; it is also possible to trigger the spraying system 49 during cooking food.
  • the first control panel 35 consists in particular of a digital keyboard equipped with two digital displays 39, 41 for adjusting the reference temperatures for the thermal resistance 13 at the level of the vault 15 and for the thermal resistance 17 at the refractory slab 21 respectively corresponding to the first 7 and second 9 cooking systems.
  • the second control system 37 consists of a digital keyboard for setting the reference temperature for the thermal resistance of the third cooking system 11.
  • This digital keyboard also allows the setting of the cooking time and the activation of the vaporization system.
  • the sidewalls of the chamber 3 are provided with support means 42, 42 ', of the groove or slide type intended to receive the lateral ends 43, 43' of support grids 47 of products or possibly perforated plates.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Electric Stoves And Ranges (AREA)
  • Electric Ovens (AREA)
EP20080162008 2007-08-09 2008-08-07 Umluftofen zum Kochen von Nahrungsmitteln Active EP2026009B1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR0757015A FR2919918A1 (fr) 2007-08-09 2007-08-09 Four ventile pour la cuisson des aliments

Publications (3)

Publication Number Publication Date
EP2026009A2 true EP2026009A2 (de) 2009-02-18
EP2026009A3 EP2026009A3 (de) 2009-11-04
EP2026009B1 EP2026009B1 (de) 2013-10-09

Family

ID=39511045

Family Applications (1)

Application Number Title Priority Date Filing Date
EP20080162008 Active EP2026009B1 (de) 2007-08-09 2008-08-07 Umluftofen zum Kochen von Nahrungsmitteln

Country Status (2)

Country Link
EP (1) EP2026009B1 (de)
FR (1) FR2919918A1 (de)

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1767860A1 (de) 2005-09-21 2007-03-28 Whirlpool Corporation Verfahren zum Betrieb eines Ofens mit Heizsystem, Mikrowellensystem und Dampfsystem

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4455319A (en) * 1982-07-06 1984-06-19 Toastmaster, Inc. Method of effecting long wavelength radiation cooking
DE8703748U1 (de) * 1987-03-12 1987-09-10 Franz Daub U. Soehne (Gmbh U.Co), 2000 Hamburg, De
US5530223A (en) * 1993-08-05 1996-06-25 Angelo Po Grandi Cucine S.P.A. Convection and steam oven with a pre-atomizer
DE19730421A1 (de) * 1997-07-16 1999-01-21 Aeg Hausgeraete Gmbh Heißluft- oder Umluftofen mit einem vom Heißluft- bzw. Umluftstrom abgeschirmten und im Garraum angeordneten Temperaturfühler
US6987246B2 (en) * 2001-09-07 2006-01-17 Alto-Sham, Inc. Humidity control system for combination oven
US6917017B2 (en) * 2002-08-23 2005-07-12 Heartware Home Products, Inc. Counter-top cooker having multiple heating elements
NL1023507C2 (nl) * 2003-05-23 2004-11-24 Konink Fabriek Inventum B V Oven en combinatie daarvan met een stoommodule.
JP3763833B2 (ja) * 2003-07-31 2006-04-05 シャープ株式会社 蒸気調理器
DE102005041573A1 (de) * 2004-09-09 2006-04-06 BSH Bosch und Siemens Hausgeräte GmbH Dampfgargerät

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1767860A1 (de) 2005-09-21 2007-03-28 Whirlpool Corporation Verfahren zum Betrieb eines Ofens mit Heizsystem, Mikrowellensystem und Dampfsystem

Also Published As

Publication number Publication date
FR2919918A1 (fr) 2009-02-13
EP2026009B1 (de) 2013-10-09
EP2026009A3 (de) 2009-11-04

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